Production process of natural green plum novel fermented wine

A production process and technology for fermenting wine, which is applied in the field of brewing industry, can solve the problems of discounted health effects of green plum wine, unfavorable health of drinkers, complex operation of green plum wine, etc., to prevent rot and harmful substances from breeding, good health care effect, and low cost Effect

Inactive Publication Date: 2016-10-26
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

The green plum wine prepared by this method is relatively complicated to operate, the cost is high, and the aroma is insufficient, and the added chemical additives

Method used

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Embodiment 1

[0039] Carry out the production of green plum wine according to technique described in the present invention, concrete production technique is as follows:

[0040] 1. Sorting: Select mature, intact and undamaged greengage, remove insect fruit, rotten fruit, leaves and other impurities, and weigh 12kg of the sorted greengage;

[0041] 2. Cleaning: Wash the sorted greengage with water to remove the dirt, floating dust and residual pesticides attached to the surface;

[0042] 3. Soaking: immerse the greengage in clean water and soak for 2-3 hours, change the water every 15-20 minutes, and then dry;

[0043] 4. Add rock sugar: rock sugar and green plums are added in a mass ratio of 1:1, and ensure that rock sugar and green plums are added in layers, one layer of rock sugar and one layer of green plums;

[0044] 5. Soaking and fermenting: Soak greengage with rock sugar at room temperature, ferment for 21 days, and separate greengage from greengage juice;

[0045] 6. Sterilization: ...

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Abstract

The invention provides a production process of natural green plum novel fermented wine and belongs to the technical field of wine industry. The production process includes the steps of: 1) preparation of green plum juice: sorting, cleaning, soaking and air-drying green plums, adding rock sugar, performing juice extraction and fermentation, and separating the green plum from green plum juice, and sterilizing the green plum juice to obtain a green plum finish product; and 2) preparation of the green plum wine: diluting the green plum juice with pure water, inoculating a yeast to the diluted green plum juice to perform fermentation, and fine-filtering and sterilizing a fermented product to obtain the green plum fermented wine. In the method, through high-pressure osmosis of the rock sugar, nutrients in the green plums are separated out, so that the process can completely maintain the nutrients and special flavors in the green plums without addition of harmful chemical substances, such as sodium metabisulfite and the like, in a mechanical crushing process in the prior art. The production process is simple in operations, is low in cost and is pure-natural. The green plum fermented wine has good health-caring effects, is easy to industrially produce, and has an excellent taste and mellow fragrance.

Description

technical field [0001] The invention belongs to the technical field of brewing industry, in particular to a green plum wine production process, in particular to a production process of a new type of fermented wine from natural green plums. Background technique [0002] Green plums contain a variety of amino acids and various trace elements needed by the human body, such as manganese, iron, etc., and organic acids such as citric acid rich in green plums have the effects of increasing appetite, restoring physical strength, and eliminating fatigue. It has the effect of relieving troubles and appetizing, and has the characteristics of both medicine and food. [0003] The existing greengage juice preparation method is to remove the greengage core after sorting and washing, then adopt the method of mechanical crushing to mash the greengage meat, and finally add water to soak to obtain the greengage juice. This method adopts mechanical pulverization to not only increase cost but a...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马莹莹杨建刚刘清斌
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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